Gluten Free Apple Cake with Cinnamon Glaze Recipe

by Carol Kicinski on February 15, 2013

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It’s been dreary and rainy in my neck of the woods for a few days, and to brighten things up I thought we needed cake!

This gluten free apple cake is simple; grain and refined sugar free and is surprisingly buttery in flavor (surprising because there isn’t a speck of dairy in it). Just the thing to brighten up a bleak winter’s day.

The base of this cake is almond flour, apples and eggs. The eggs give the cake richness without adding any oil or butter and creates leavening without baking powder or soda. There are quite a few eggs in here which contributes to the moistness and even texture, so use really good eggs. They do make a difference! (I like Nature’s Yoke pastured cage free organic eggs)

The cake itself is not too sweet and perfect for an afternoon pick me up or simple, homey dessert. However, if you want to feel a little decadent (but still guilt free) top it with a simple glaze made with coconut oil, honey, and a touch of cinnamon. Personally, I almost always opt for a touch of decadence!

A note on my choice of pan to bake this cake with – I originally wanted to make this as a bundt cake. After several attempts and a small fortune in almond flour, I abandoned the idea of trying to use a bundt cake; the cake stuck to the pan despite my every effort to stop that. Using a springform pan did the trick.

Regarding the almond flour; I have made this cake several times with both Bob’s Red Mill and Honeyville. Both flours resulted in great cakes so use what you have, just make sure the almond flour you use is gluten free.

I make this in the food processor because it is so easy but you can also use a handheld mixer or even make it by hand, just mix everything up together – easy!

We may not be able to do anything about dreary weather, but somehow it all seems better with a slice of cake and a cup of tea or coffee!
Gluten Free Apple Cake with Cinnamon Honey Glaze

Gluten Free Apple Cake with Cinnamon Glaze Recipe


Gluten Free Apple Cake

2 large apples, peeled, cored and cut into ½ inch chunks
1 cup honey
Juice of 1 lemon
¼ teaspoon kosher or fine sea salt
8 large organic, cage free eggs, at room temperature
3¼ cups almond flour
2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
Cinnamon Honey Glaze (recipe below)
⅓ cup sliced almonds

Cinnamon Honey Glaze

½ cup coconut oil (in solid form)
1 tablespoon honey
½ teaspoon ground cinnamon


Gluten Free Apple Cake

Preheat oven to 350 degrees. Grease a 9 inch springform pan, line the bottom with a circle of parchment paper – cut to fit and lightly grease the paper.

Combine the apples, honey, lemon juice, and salt in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes or until the apples are fork tender.

Place the eggs, almond flour, cinnamon, and extracts in the food processor and process until fully combined scraping down the sides of the bowl once. Add the apple/honey mixture and process a few seconds to combine. Pour the batter into the prepared pan and bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. After half an hour, place a piece of foil over the top of the cake to prevent it from becoming too brown. Let cool in the pan for half an hour then place on a serving platter or cake plate. Spread the glaze on top, letting it drizzle down the sides and top with the sliced almonds. Serve immediately or refrigerate for 30 minutes or so if you want the glaze to harden.

Cinnamon Honey Glaze

Combine the coconut oil, honey and cinnamon. Pour over cooled cake.


A gluten free recipe that serves 10 – 12.

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{ 17 comments… read them below or add one }

Samantha February 16, 2013 at 1:26 am

This apple cake sounds so lovely! I’ll have to save up some money to be able to afford enough Almond flour sadly. Its so expensive! Thanks for the recipe, ill print it and save it!


Carol Kicinski February 19, 2013 at 4:58 pm

Thnaks Samatha and yes, sadly almond flour is expensive. You can grind your own almonds if you have a food processor and use that in this cake, the texture will be a little different but I have made both ways and would be hard pressed to pick a favorite way.


Ettjen February 16, 2013 at 10:44 am

I’ve been making several recipes like these lately. The eggs make a wonderful consistency. I love to not use normal flour, even if I could (i’m not GF). I just wonder whether it is ‘good’ to eat so much proteins? It’s not only the eggs (8!!) but also the almond flour that gives extra protein.
By the way I make my own almond flour, its real easy.


Carol Kicinski February 19, 2013 at 4:56 pm

I think that in all things there needs to be balance. Just like we can eat too much sugar, I am sure we could eat too much protien. Just balance with a salad before :)


Alisa February 16, 2013 at 11:00 am

This is my kind of cake Carol, and that glaze, definitely making.


Carol Kicinski February 19, 2013 at 4:55 pm

Thnaks Alisa. Yep, the glaze makes it in my humble opinion :)


Molly February 16, 2013 at 2:09 pm

Yum! A piece of apple cake was one of the last non-GF things I ate before my celiac diagnosis was confirmed. (Also, Nutter Butters. Why did it seem so important to me to eat Nutter Butters before the end? I don’t know.) Anyway, this looks like a great take on a classic. Apples + almonds + cinnamon—I’m drooling!


Carol Kicinski February 19, 2013 at 4:55 pm

Thanks Molly and I understand the feeling about the nutter butters! I was so upset that I just discovered lemon bars before my diagnosis. While I can offer recipes for most things, sadly I wouldn’t know where to start with a gluten free nutter butter. But now you have me thinking…:)


Liliana April 14, 2013 at 3:19 pm

I simply love cinnamon and I think it’s delicious with coconut oil. So yummy!


Carol Kicinski April 15, 2013 at 8:44 pm

Thanks Liliana! I agree, very yummy.


Carolyn April 18, 2013 at 2:40 pm

This has got to be a little slice of heaven. Thanks for the recipe. Cinnamon lovers must love this!


Carol Kicinski April 19, 2013 at 9:12 am

Thanks Carolyn!


Ruthie Price April 19, 2013 at 11:41 am

Has anyone tried this recipe with Bob’s a/p gluten free flour? My daughter cannot eat nuts. I wanted to make it a day before I need it. Will it still be as good?


Becky April 27, 2013 at 6:36 pm

ok, I am just starting down theis gluten and dairy free path, and it is my first time using the solid cocnut oil…I cleary did something wrong with the glaze. Is there heating involved? I ended up adding honey till it was at least spreadable (a ton) and it is very sweet. Serving tonight to guests….fingers crossed.


Carol Kicinski April 28, 2013 at 10:30 am

Hi Becky – if your coconut oil is soild then you just need to heat it gently until it is liquid. It kind of depends on where you like as to whether it stays solid or goes liquid in the pantry. I live in Florida so my coconut oil is almost always liquid even if it started out solid in the store. But no worries, just a gentle heat in the microwave for a few seconds or on top of the stove will ligufy it. Good luck aand I hope your guests enjoyed it!


Debbie Dvoor Hylton October 28, 2013 at 3:45 pm

What are the nutritional facts for this recipe?


CarolKicinski October 30, 2013 at 7:30 pm

I am sorry I don’t calculate nutritional values as there are so many variables in gluten free that one change can change all the information. You can find calculators on line that help you figure it out if need be.


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